@article{oai:ir.kagoshima-u.ac.jp:00004574,
 author = {幡手, 泰雄 and HATATE, Yasuo and 河野, 恵宣 and KAWANO, Yoshinobu and 牧瀬, 崇 and MAKISE, Takashi and 碇, 醇 and IKARI, Atsushi},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Nov},
 note = {A kinetic approach to the oxidation of ethyl oleate was carried out. The production and decomposition rates of hydroperoxide of ethyl oleate were measured under temperatures ranging from 110° to 140°C and oxygen partial pressures ranging from 0 to 1 atm. The experimental results were analyzed using the same reaction mechanism as oxidation of oleic acid, and the following results were obtained; (1) Auto-acceleration in hydroperoxide production was clearly observed at the initial stage of the reaction. (2) The rate equation of production of hydroperoxide was represented by the following equation ... [the rest ommited]},
 pages = {171--177},
 title = {自動酸化による食品油脂の劣化 (第3報) : オレイン酸エチルの自動酸化過程における過酸化物の生成速度と分解速度},
 volume = {28},
 year = {1986}
}